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Chilled Rice Salad Is a Great Labor Day Dish

September 03, 1987

Looking for something a little different to accompany the meat you plan to grill this Labor Day holiday weekend? How about a chilled rice salad with chopped tomato, celery and diced avocado, combined in a spicy, creamy dressing.

Preparation time for this salad is minimal, thanks to quick-cooking rice. Make it the night before or early in the day so the flavors can mingle while the ingredients chill. Add the diced avocado just before serving.

COMBINATION RICE SALAD

2 cups quick converted rice

1 2/3 cups water

1 1/4 teaspoons salt

1 tablespoon butter or margarine

1 medium tomato, chopped

1/2 cup chopped celery

1/2 cup prepared creamy onion salad dressing

1 tablespoon lemon juice

4 drops hot pepper sauce

1 clove garlic

1 avocado, diced

Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan. Bring to vigorous boil. Cover and simmer until all water is absorbed, about 5 minutes. Place rice in large mixing bowl. Chill.

Combine chilled rice with tomato, celery, salad dressing, lemon juice and hot pepper sauce. Mash garlic with remaining 3/4 teaspoon salt. Add to salad. Toss gently to combine. Chill.

Gently stir in avocado just before serving. Makes 6 servings.

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